Sentences with phrase «bake cookie balls»

They are no bake cookie balls that are easy to make, minimal ingredients, but still flavorful and beneficial.

I also sometimes make no - bake cookie balls with it, but that's generally for when I go to social gatherings!

After I cook them about 30 minutes, the cookies did not spread at all and basically I baked some cookie balls.

Not exact matches

Using a medium sized cookie dough scoop or tablespoon, drop rounded balls onto a baking sheet lined with parchment paper.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

I told her that I had a small ziplock bag in my freezer containing three balls of cookie dough that she could have but she would have to bake them into cookies.

Form into balls or cookies and place on a parchment - lined baking sheet.

Transfer dough balls to the prepared baking sheets leave an inch or so between each cookie.

When ready to bake, remove the cookie dough balls from the fridge then preheat the oven to 350F degrees.

Portion the sausage ball mixture into tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.

When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart.

Spoon the dough into balls on the cookie sheets and bake for 9 - 11 minutes.

Drop dough using a tablespoon cookie scoop onto parchment - lined baking sheets and flatten dough balls slightly.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet / tray lined with parchment or a cookie sheet.

Space the dough balls evenly on the baking sheet, and bake for 9 - 11 minutes, until the edges are the cookies are set.

One thing I did with my second round of baking was to flatten out the little balls so they cookies were less fluffy and more like a regular shaped cookie.

Roll each mound between the palms of your hands into a smooth ball, flatten it into a 7.5 cm (3 - in) circle, and place the cookies 5 cm (2 in) apart on the prepared baking sheets.

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

Bake frozen cookie dough balls for an extra minute — do not thaw.

Roll the dough into 1 - inch balls and place on the cookie sheets 3 inches apart (optional - freeze the balls for 15 minutes before baking).

This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie - sized balls, and place them in freezer bag for later use.

Leave for 5 - 10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays.

And instead of sprinkling flake sea salt on the cookie after baking, I gave the dough balls a sprinkle pre-baking because they stick better when they bake in.

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

Place powdered - sugar balls onto non-stick cookie sheet or parchment paper covered cookie sheet, and bake at 325 degrees for 10 minutes.

Then bake the cookie dough balls from frozen.

Since you're baking these in skillets and not forming into balls, you can get away with going with a stickier cookie dough and packing in more chocolate chips!

You can also freeze the cookie dough balls before you bake them, by place them on a plate or tray and then placing that tray in the freezer.

Scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

If you like a crispy version, just press the ball down to a 1/8» thick disk and then bake the cookie dough for 18 minutes at 325 ºF.

When ready to bake... place frozen cookie dough balls on cookie sheet -LCB- allowing room for cookies to spread when baking -RCB-, and set aside... allowing them to come to room temperature.

Then when you're ready to bake your cookies, simply remove the dough balls from the freezer and allow them to thaw on the counter, heat your oven, and then place the dough balls on a cookie sheet and bake according to the recipe instructions.

For thicker cookies (or round balls) bake for 10 - 12 minutes at 325 ˚F.

A snickerdoodle is basically a vanilla cookie, where the dough is rolled into balls and then the balls are rolled in cinnamon sugar before baking them.

(If you prefer to bake the cookies right away, pinch of pieces of dough about the size of a small unshelled walnut, and roll into balls.

If a test cookie spreads too much in the oven, chill dough balls before they get baked.

The cookies won't spread very much while you bake them, so give each ball a light press with the palm of your hand before putting them in the oven.

Using a cookie scoop to ensure reasonably uniform size, scoop up the dough and roll into balls, then place about 2 inches apart on the baking sheets.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Make golf ball sized rounds and place evenly on a cookie sheet Bake for 15 minutes.

The first batch, I slightly flattened out my cookie balls on the sheet prior to baking.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

When brookie dough is frozen, preheat oven to 375 degrees and bake frozen cookie dough balls (1 - 2 ″ apart) for 12 - 16 minutes.

Roll cookies into 2 - inch dough balls and place 2 inches apart on the prepared baking sheet.

With a 1.5 tbsp scooper, or however you prefer to scoop uniform sized balls, scoop out 18 cookie dough balls and place on baking sheets 8.

If you don't have a charming little maple leaf cookie cutter, don't worry; you can form small balls of dough, press them with the bottom of a drinking glass until they flatten, and then bake for a more modest - looking cookie.